Instructions
Step 1
In a small bowl, stir together cumin, coriander, cinnamon, and turmeric.
Step 2
In a medium saucepan over medium-high heat, add 1 Tbsp (15 mL) of canola oil. Stir in onion, garlic, and ginger and sauté for 4 minutes. Stir in 2 1/2 tsp (12 mL) of the spice mixture and cook for 30 seconds.
Step 3
Stir in lentils and cook for 20 seconds, stirring to coat them in the spice mixture.
Step 4
Stir in vegetable broth. Cover and bring to a boil. Reduce heat to medium and cook for 10 minutes, just until lentils are tender.
Step 5
Remove from heat and stir in most of the cilantro. Season with salt and pepper. Pat the scallops dry and sprinkle with remaining spice mixture plus salt and pepper.
Step 6
In a large skillet over high heat, add the remaining 1 Tbsp (15 mL) of canola oil. Add the scallops and cook just until opaque in the centre, about 2 minutes per side. So as to not crowd the pan, scallops can be cooked in two batches.
Step 7
Top each serving of lentils with scallops and garnish with more cilantro.